Sauces Place egg, lemon juice, salt and pepper and mustard in blender con- tainer. Whirl for 2 seconds, open top without turning off the motor, and add oil in a thin stream. After oil is added sauce will be thick. Scrape down sides of bowl ard whirl again with onion slices and lemon rind, doing only a few pieces at a time. Stir in remaining ingredients. Add more salt and pepper if necessary. Chill. Makes about 2 cups. Cold Mustard Sauce For ham, tongue or fish 2 egg yolks 2 teaspoons dry mustard 2 teaspoons lemon juice 6 tablespoons mild brown mustard 1 ½ cups heavy sour cream Salt and pepper Place egg yolks in a bowl, turn electric beater to low speed, and add dry mustard and lemon juice gradually. Beat until thick, gradually adding brown mustard and sour cream. Beat in seasonings to taste. Add more cream if sauce is too sharp. Makes about 3 cups. Chilled Cucumber Sauce For hot broiled chicken ¾ cup mayonnaise ¾ cup sour cream 2 unpeeled cucumbers, seeded and diced fine 3 tablespoons lemon juice ½ teaspoon celery salt ¼ cup fine-chopped salted almonds or pecans Beat mayonnaise with sour cream until light. Pat cucumber dice with a kitchen towel to dry completely. Beat in lemon juice and celery salt. Chill. Serve sprinkled with chopped nuts. Makes about 4 cups. June 5, 1979 Dear Mom, Just had to write you & If this is good. today sent him Before I had meant to that were taken a competitions t same time had wore two gowns had made to go. Oh, what no catch up with only cucumber sauce. We love you, Always, Judy & ? your a grandchildren